Boeuf Bourguignon 1
Ingredients
- 800 g Beef
- 110 g Butter
- 115 g Porc belly
- 50 g Flour
- 5 dl Red wine
- 1 glas Cognac
- 150 g Mushrooms
- 24 stuks onion small onions
- 1 stuks Echalot
- 1 cloves garlic
- 1 pcs Bouquet garni
- Salt
- Pepper
- 1 dl Stock (veal, beef or chicken)
Instructions
- Make a beurre manié by kneading 10 grams of butter and 10 grams of flour together. Cut the meat into large cubes and the bacon into small strips. Melt 50 grams of butter in a pan. Peel the onions. When the butter is hot, add the bacon and onions. Sauté them over low heat. When the onions brown, remove the onion and bacon from the pan. Coat the meat pieces in flour. Then quickly sauté them in the butter with the onions until nicely browned.
- Peel and finely chop the shallot. Add it to the meat and flambé it with the cognac. Now add the stock and wine, salt, pepper, and the bouquet garni.
- Peel the garlic and crush it in the pan. Simmer over low heat for 2 hours. Clean the mushrooms and sauté them in a little butter. Add them to the meat along with the bacon and onions 20 minutes before the end of the cooking time. Using a slotted spoon, remove everything from the pan, place it on a warmed serving platter, strain the sauce, and thicken it with the beurre manié. Pour the sauce over the meat and serve.
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